Thai Chicken & Potato Red Curry

This year in our Chicago home we’re celebrating with my temporarily transplanted Mother-In-Law, who at the age of 83 “never thought I would ever come to America, it’s marvellous.”

I’ve done my fair share of holiday travel, whether it be a wintery train ride in the dark to escape London on Christmas Eve for the relative calm of my home town, or Christmas on a beach on the beautiful island of Koh Lanta off the Southern Tip of Thailand.

Being a predominantly Muslim enclave, Koh Lanta wasn’t adorned with anything to suggest there was a religious holiday in progress, but in recognition of their European guests our hosts prepared a huge Christmas feast. After a day on the beach we briefly exchanged “Merry Christmases” over the phone with our turkey laden kinfolk almost 6000 miles away, and sat down for a memorable Thai banquet. I still rave about the freshness and unbeatable flavors of Barracuda curry. After dinner we adjourned to the bamboo beach bar 100 yards away, accompanied by our personal barman who kept us refreshed with cocktails while wearing a Santa hat.

Our Thai Chicken & Potato Red Curry is a welcome change of flavors on the day after Christmas and doesn’t require hours in the kitchen.

Wishing all our family and friends around the globe Merry Christmas, Season’s Greetings and Happy Holidays.

Jane and Meg

Prep Time 10 minutes     Cooking Time 3-4 hours HIGH or 7-8 hours LOW        Servings 6

 Ingredients
1 medium onion, finely chopped
2 tbsp red curry paste
1 tbsp soft brown sugar
2 lbs boneless chicken thighs, chopped into 2 inch pieces
OR
2 lbs boneless pork loin, chopped into 2 inch pieces
4 large potatoes, peeled
1 3/4 cups chicken broth
1 tbsp fish sauce
2 tbsp lime juice
1 can coconut milk, light
1/4 cup chopped peanuts
cilantro and a lime wedge to garnish

In a skilled gently cook the onion and red curry paste for 2 minutes until fragrant.

Stir in the sugar, chicken pieces, potatoes, broth, fish sauce and lime juice. Transfer to your slow cooker. Cover and cook on LOW for 7-8 hours. 15 minutes before serving, pour in the coconut milk, stir and allow to warm through before spooning into bowls.

This curry can be eaten as it is, or spooned over rice. Garnish with the peanuts and cilantro and a squeeze of lime juice.

Zen Moment

“Christmas is not as much about opening our presents as opening our hearts.”
– Janice Maeditere